10 3/4 oz. can cream of mushroom soup
8 oz. pkg. softened cream cheese
1 env. plain gelatin
6 1/2 oz. can crabmeat, flaked
1 c. chopped celery
1/3 c. chopped green onion
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. salt

Oil 4 cup mold, preferably glass. In small saucepan combine soup, cream cheese, unflavored gelatin. Mix well. Cook over low heat for 1 to 2 minutes. Remove from heat. Add remaining ingredients.

Pour mixture into prepared mold. Cover and chill in refrigerator several hours until firm. Serve with thinly sliced breads and/or crackers. Serves 12.